Fired Daily — Phoenix, AZ
Slow-fermented bread and pastry
baked at high heat. No additives.
Open Tuesday through Sunday.
03 / Process
We do not rush the process. Every loaf starts with a 20-year-old starter, fed twice daily on stone-milled flour. Bulk fermentation runs between 10 and 16 hours depending on the season. Shaping, cold retard overnight, then the kiln.
Flour comes from a stone mill 40 miles north. No additives. No commercial yeast. No shortcuts. Just flour, water, salt, and time baked at temperature most home ovens cannot reach.
04 / Find Us
| Tuesday | 07:00 – 14:00 |
| Wednesday | 07:00 – 14:00 |
| Thursday | 07:00 – 14:00 |
| Friday | 07:00 – 15:00 |
| Saturday | 07:00 – 15:00 |
| Sunday | 08:00 – 13:00 |
| Monday | Closed |
Location
419 West Roosevelt Street